Rum Sweet Rolls Recipe

4.5 1 2
Rum Sweet Rolls Recipe
Rum Sweet Rolls Recipe photo by Taste of Home
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Rum Sweet Rolls Recipe

Read Reviews
4.5 1 2
Publisher Photo
These plump tender rolls are a sweet choice for breakfast or a coffee break...and easy to make, too! I bake batches for the holidays and other special gatherings. Sometimes I replace the packaged mix with my recipe for homemade yeast rolls.
Recommended: 33 Cozy Holiday Breads
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 3 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 4-1/2 teaspoons water
  • 3-1/2 teaspoons rum extract
  • 1/2 teaspoon ground cinnamon

Directions

Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
In a bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.
Originally published as Rum Sweet Rolls in Country Woman January/February 2005, p33

Nutritional Facts

1 each: 248 calories, 4g fat (2g saturated fat), 8mg cholesterol, 281mg sodium, 46g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 1 package (16 ounces) hot roll mix
  • 3 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 4-1/2 teaspoons water
  • 3-1/2 teaspoons rum extract
  • 1/2 teaspoon ground cinnamon
  1. Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
  2. In a bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
  3. Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.
Originally published as Rum Sweet Rolls in Country Woman January/February 2005, p33

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[email protected] User ID: 4441258 130318
Reviewed Oct. 14, 2013

"These were ok, a little hard to cut as the dough was soft. Also thought the rum flavor a bit over powering."

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